Gluten Free Garlic-Parsley Butter
Compound butter is one of those kitchen staples that quietly elevates everything it touches, and this garlicky, herb-flecked version is no exception. Fresh flat-leaf parsley brings a bright, grassy note while the minced garlic adds real punch, and a hint of lemon zest ties it all together with just enough brightness to keep things lively. The optional red pepper flakes are a small addition that makes a surprisingly big difference if you like a little heat. Butter is naturally free of gluten, and every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking in. Rolling it into a log and chilling it until firm means you get those satisfying, restaurant-style rounds ready to melt over grilled steak, roasted vegetables, or a warm baked potato. It keeps in the fridge for up to a week and freezes beautifully for two months, so making a double batch is absolutely worth it. This is the kind of simple, versatile recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced or pressed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter with no streaks.
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